chocolate stout creamsicles

Chocolate Stout Creamsicles | The Answer is Always Pork

Hurray, it’s Popsicle Week! So many frozen confections taking the interwebs by storm! I wasn’t sure I was going to have time to pull something together for this year’s Popsicle Week before heading off to Las Vegas for the American Library Association’s annual convention (?!?!/we’ve got a booth for our app/I’m going to go meet thousands of librarians/Joannes Gutenberg temporary tattoos might be involved/life is weird), but when this idea came to Jordan, it was too good to pass up.

Chocolate Stout Creamsicles | The Answer is Always Pork

These popsicles are sort of like a Guinness float, but the beer is far better and so is the ice cream base. The vanilla flavor is not at all shy but the pop also has hints of chocolate and booze. The stout adds some serious depth and you get nice a cocoa powder-esque bitterness at the end. I was also picking up some bourbony notes, but maybe that’s just the stout getting to my head. In any case, these popsicles are delicious and should probably be added into your summer repertoire.

In case you hate fun and popsicles aren’t your thing, you can also easily make this as an ice cream instead. I have a feeling it would be really fantastic sandwiched between two chocolate wafer cookies.

Chocolate Stout Creamsicles | The Answer is Always Pork

Chocolate Stout Creamsicles
1 3/4 cups heavy cream
3/4 cup 1% or 2% milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 vanilla bean, split and scraped
5 large egg yolks
2/3 cup chocolate stout (We used Samuel Smith’s Organic Chocolate Stout)

In a heavy saucepan, combine the cream, milk, 1/4 cup sugar, salt and vanilla bean seeds and pod. Put the pan over medium high heat. When the mixture begins to bubble around the edges, remove it from the heat, cover and let the vanilla bean steep for 3o minutes.

In a medium bowl, whisk together the egg yolks and remaining 1/4 cup sugar. After the vanilla bean has been steeping for 30 minutes, bring the mixture back up to a bare simmer Scoop out 1/2 cup of the hot milk and whisk it slowly into the eggs. Repeat, adding another 1/2 cup of hot milk to the eggs. Then slowly whisk the egg-milk mixture back into the saucepan.

Cook the mixture carefully over medium heat, stirring constantly, until thickened and it coats the back of a spoon or spatula. Strain through a fine mesh strainer into a clean tupperware container. Set the tupperware in an ice bath and stir occasionally until it is cool. Cover your container and refrigerate the base for 2 hours or overnight.

After the base is chilled, mix in 2/3 cup of chocolate oatmeal stout and stir to blend it in. Then freeze according to your ice cream maker’s instructions. If you want to make popsicles, scoop the ice cream base into popsicle molds and freeze for four hours. If you’re not in the mood for pops, just scoop into a clean tupperware and freeze for a few hours or enjoy right away!

Ps. For the full list of 40+ frozen novelties, check out Billy’s blog Wit & Vinegar.

Chocolate Stout Creamsicles | The Answer is Always Pork


sucré chocolate bar giveaway! {closed}

Congratulations David “Panda” L! You’ve won our giveaway! Thanks to everyone who participated! 

Hurray! Today is the day that you can win a suite of tasty chocolate bars!


These beautiful chocolate bars are from Sucré, an artisanal sweet boutique in New Orleans specializing in macaronschocolates and baked goods, like the infamous mardi gras king cake.

chocolate-bar-2 chocolate-bar-3 chocolate-bar-4

Isn’t that rose and pistachio bar just gorgeous! It’s as tasty as it is pretty, I’ll have you know. Jordan’s favorite bar was the Nibs and Brittle. But, you don’t have to take our word for it, you could have the opportunity to taste for yourself!


Enter to win this Milk Chocolate Bar Collection from Sucré by commenting below! Giveaway is limited to the contiguous USA only and closes Friday, October 4th at 11:59 PST. We’ll choose one winner randomly. Comment away!

Congratulations David “Panda” L! You’ve won our giveaway! Thanks to everyone who participated! 



sucré macarons giveaway {closed}

Today is an exciting day! Today you have the chance to win these delicious cookies!


Before you think, “Dang, Emily, you’ve gotten so good at making delicate french pastries. And snap, that packing is impressive for a food blog,” I’ll clarify. I have yet to attempt the difficulties of the french macron—though the idea will eternally be bouncing around in my head. These beautiful macrons are from Sucré, an artisanal sweet boutique in New Orleans specializing in macarons and chocolates and glorious baked goods.


They kindly send Jordan and me a box of their delicious macrons, which we promptly devoured in one sitting. Our plan was just to have one as an after work snack before starting dinner, but these cookies are good—impossible to just have one good. I was a big fan of pistachio and dark chocolate, Jordan was torn between pecan and salted caramel.


We know you’ll love them too, which is why we’re happy to say that Sucré has offered to send a box to one of our readers. Comment below to enter to win some of these delightful confections delivered right to your door! Giveaway ends next Tuesday June 18th so get on it!  Giveaway closed. Congratulations Elisabeth Springer! Thanks for playing along everyone!




salted dark chocolate cookies

I noticed these cookies on Orangette a few weeks ago and decided to give them a go. Who can really say no to chocolate or salt, much less chocolate and salt together.

These cookies were also an experiment in dough refridgeration. The recipe recommends that you refrigerate the dough overnight, and I was curious how much of a difference that made in the end product. The first night I baked these cookies, I froze the dough for 30 minutes before baking. I also baked them the next day after they’d been refrigerating for about 24 hours. Honestly, I didn’t notice a big difference at all.  Do note though, this dough is quite sticky straight out of the mixture so some sort of refrigeration is necessary, unless you just want to make a drop cookie similar to a chocolate chip cookie.

Salted Dark Chocolate Cookies, via Orangette and adapted from from Tartine by Elisabeth M. Prueitt and Chad Robertson, and from Renee Erickson and Boat Street Café

8 ounces bittersweet chocolate, coarsely chopped
1 ¼ cups all-purpose flour
½ cup plus 2 T unsweetened cocoa powder
2 t baking powder
8 T unsalted butter, at room temperature
cup plus 2 T sugar, plus more for rolling the logs
2 large eggs
¼ t kosher salt
1 t vanilla extract
1/3 cup whole milk (I used 1% and it turned out just fine)
Maldon salt, for finishing (Amazingly, we had this particular variety of salt. You might remember The Salties. You’re looking for a large-flaked salt so it doesn’t just dissolve into the cookie or over-salt it)

Melt the chocolate in a double boiler over simmering water. I usually use a medium-sized metal bowl over a small sauce pan with a few inches of water in it. Melt the chocolate slowly, stirring frequently. Chocolate can burn so easily.

In a medium bowl, whisk together the flour, cocoa, and baking powder. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar, and continue to beat until the mixture is completely smooth and soft, stopping to scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs one at a time, mixing well after each addition. Beat in the salt and the vanilla, and then add the melted chocolate, beating to incorporate. Add the milk, and beat until combined. Finally, add the flour mixture and beat on low speed until just incorporated. The dough will be quite thick and stiff.

Cut two large pieces of plastic wrap and put them on your counter. Divide the dough into two portions and place in the middle of each square of plastic wrap. Using the plastic wrap to prevent the dough from sticking to your hands, smoosh the dough into a log like shape that is about two inches in diameter. Wrap the log in plastic wrap and stick in the freezer or refrigerate to firm up.

When it’s time to bake, preheat the oven to 350°F, and line a baking sheet with parchment paper.

Put another sheet of parchment paper on your work surface. Take a spoonful or two of sugar, and pour it onto the parchment, making a ridge of sugar of approximately the same length as your dough logs. Remove a log from the fridge, unwrap it, and roll in the sugar to evenly coat. Using a thin, sharp knife, slice the dough into ¼- to 1/3-inch slices.  Lay the slices on the baking sheet, leaving about 2 inches between each cookie. Sprinkle each cookie with a few flakes of Maldon salt.

Bake for 10 minutes, or until the top of the cookies looks set but still feels a little soft to the touch. Transfer to a wire rack, and leave the cookies on the pan to cool. Repeat with remaining dough.

These cookies will keep for several days in a cookie tin.


Recipes San Francisco

chocolate pudding

Jordan loves chocolate pudding and so I decided to make some for him for our anniversary last weekend. (Six years!) When we first moved to the city, we feel in love with the chocolate pudding at Tartine Bakery. The texture is amazingly creamy, the flavor intensely chocolatey and it’s topped with unsweetened whipped cream. Perfect—like just about everything else at Tartine!  Turns out, this pudding is quite easy to make and doesn’t take much more effort than the stove top Jello stuff. Try it, and you probably won’t go back.

Chocolate Pudding, from Tartine by Elisabeth M. Prueitt and Chad Robertson
1 3/4 cups whole milk
1/2 cup plus 2 T heavy cream
1/4 cup cornstarch
3/4 cup sugar
3 T cocoa powder
3 eggs
1/4 t salt
2 1/2 oz bittersweet chocolate

Place a fine mesh sieve over a large heat-proof bowl. Combine milk and cream in a saucepan and heat to just under a boil. Meanwhile, in a mixing bowl, whisk together cornstarch, sugar and cocoa powder. In another bowl, whisk together the eggs and salt. Add to the sugar mixture and whisk to combine.

Slowly add half of the hot milk mixture, whisking constantly. Pour the egg mixture back into the saucepan and cook over medium heat stirring constantly. It is really important to watch the mixture closely because it can go from delicious to burnt in a matter of seconds. After 5 or so minutes, once the custard has visibly thickened, pour it through the mesh sieve. Add the chocolate and let it melt. After the chocolate has melted, blend with an immersion blender for a full five minutes. This is what makes the pudding’s texture sublime. Portion the pudding and let it cool. Serve at room temperature (trust me, it is better at room temperature) with a dollop of unsweetened whipped cream.



fresh mint chip ice cream

I am a lover of mint chocolate chip ice cream. My favorite was Baskin Robbins mint chocolate chip followed closely by Breyers white chocolate mint, until I made this recipe. The flavor of the fresh mint in unlike anything made with peppermint extract. It is more subtle and less biting, while still being refreshing. I shaved the chocolate chips because it worked so well in the creme fraiche ice cream we made last month. We brought this ice cream to a dinner party and it was a huge hit.

Fresh Mint Chip Ice Cream, adapted from The Perfect Scoop by David Lebovitz

1 cup whole milk
3/4 cup sugar
2 cups heavy cream
pinch of salt
2 cups packed mint leaves
5 egg yolks
1 bar good quality dark chocolate, shaved for the chips

In a medium saucepan, heat the milk, sugar and 1 cup of cream. Once hot and steaming, remove the milk mixture from the heat and add the mint leaves. Let sit covered for one hour to infuse the milk with mint flavor.

Strain the mint leaves from the milk, squeezing them to coax out as much minty flavor as possible. Pour the remaining cream into a large bowl and set the strainer over it.

Rewarm the infused milk. In another bowl, whisk egg yolks and salt. Slowly pour some of the warm milk into the egg yolks, whisking to combine. Pour this egg-milk mixture back into the saucepan.

Over medium heat and stirring constantly, heat the custard until it has thickened enough to coat a spoon. Pour through the strainer into the bowl of cream and stir. Cool the mixture with an ice bath or refrigerate until cool.

Churn the ice cream in your ice cream maker, adding the chocolate chips in during the last few minutes of churning. Enjoy immediately or freeze until firm.



devil’s food cupcakes with chocolate ganache glaze

Let’s talk about ganache, shall we? Ganache is a wonderfully simple (just three ingredients!) chocolate glaze for cakes, cupcakes and cookies alike. It is really easy to make, and also really easy to screw up. Until very recently, my ganache success rate was 50/50. Not fabulous odds when you’re an emotional cook. Fortunately, I’ve discovered the key to a (so far) fail-proof ganache.

But before we ganache, we need to make something to put that glaze on. This is where the devil’s food cake cupcakes come in. This recipe is from Martha Stewart Cupcakes, and is quite good. This cupcake plus the ganache has an undeniable Hostess Cupcake quality … all that’s missing is the little white swirl and survive-a-nuclear-war-strength preservatives.

Devil’s Food Cupcakes with Chocolate Ganache Glaze, from Martha Stewart Cupcakes
For the cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 t baking soda
1 t baking powder
1 1/4 t coarse salt
1 1/2 cups butter
2 1/4 cups sugar
4 eggs, room temperature
1 T plus 1 t vanilla
1 cup sour cream, at room temperature

Preheat an oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa powder and water. In another bowl, whisk together flour, baking powder, baking soda and salt.

Melt butter and sugar in a saucepan over low heat stirring to combine. Once combined, pour into a mixing bowl. On low speed, beat mixture until it has cooled, 4 – 5 minutes. Add eggs one at a time and mix to combine. Add vanilla and then cocoa mixture. Alternate adding flour mixture and sour cream until just combined. spoon into muffin tins and bake 15 – 20 minutes. Cool and then frost.

For the chocolate ganache glaze
6 oz semi-sweet chocolate (chips or cut into small chunks)
2/3 cup heavy cream
1 T light corn syrup (for shine)

Place chocolate in a small heat-safe bowl. In a small saucepan, heat cream and corn syrup over low heat until just simmering. It is crucial that the cream not get too hot – if the cream is too hot it will burn the chocolate and you’ll get a grainy ganache. If you accidentally forget about your cream while it is heating, take it off the heat and let it cool significantly before you pour over the chocolate.

Pour the hot cream over the chocolate. Let it sit for 5 minutes to melt the chocolate. Using a spatula, gently stir chocolate and cream until smooth and combined. Start at the center of the bowl working your way towards the edge, mixing as you go.  The mixture should be smooth and glossy.

Dip the top of each cooled cupcake into the ganache and set on a rack to firm up slightly before serving.



baking therapy: salted chocolate chip cookies

Jordan loves chocolate chip cookies. He also loves to boast that his chocolate cookies are better than anyone elses’, including mine. A risky thing to boast when I happen to be the one baking chocolate chip cookies for him on a fairly regular basis, but that is neither here nor there. These are a variation on my tried and true recipe inspired by the cookies made by another exceptionally nice girlfriend of an Amoeba-Music-Store-working boy.

Salted Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 t baking soda
1 t coarse salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 t vanilla
2 cups semi-sweet chocolate chips (We like Guittard the best)
fleur de sel or other very coarse sea salt  (Our friends Matt and Alexa brought us back fleur de sel from their trip to Paris!)

Preheat an oven to 375 degrees. In a large bowl, mix flour, baking soda and salt. In the bowl of a mixer, beat butter until light and fluffy. Add sugars and beat some more. This is a very important step in achieving excellent cookie texture once baked. Add eggs one at a time beating after each addition. Add vanilla. Stir in flour until just combined. Stir in chocolate chips. Scoop into rough balls and place on a cookie sheet 2 inches apart. Bake for 12 minutes, until crusty on the outside but still soft in the center. When you remove them from the oven, top with a sprinkle of fleur de sel.

Surprise, surprise … Jordan liked these cookies, but prefers his standby recipe sans salt topping. I thought the salt added a fun crunch and burst of flavor. Still, I think I may agree with Jordan that traditional chocolate chip cookies might be the best.


Recipes San Francisco

bourbon ice cream with chocolate coated cornflake mix-ins

This recipe was inspired by the “Secret Breakfast” flavor at a local creamery Humphry Slocombe. While I am not quite sure what is in their Secret Breakfast—they don’t call it secret for no reason—this is a close approximation. Accuracy of replication aside, this ice cream is amazing. I only made a half batch because I wasn’t sure how it was going to turn out and boy was I sorry. We ate it in two days, and that was stretching it. I recommend you make the full recipe. It is surprisingly good.

The bourbon ice cream is balanced and satisfying. The bourbon flavor comes through but there is no alcohol burn because of the cream. Bourbon and vanilla are just a great combination. Bottom line: this ice cream unadorned is fabulous. I’m also imagining it topped with peaches and caramel and that sounds like heaven. It was also wonderful with the chocolate corn flake mix-ins. The crunch of the corn flakes is delightful. The cornflakes don’t get soggy because of the coating of chocolate that envelopes them. Plus, bourbon and chocolate is also a good idea.

Bourbon Ice Cream with Chocolate Coated Cornflake Mix-Ins, adapted from Lottie + Doof and Humphry Slocombe

For the ice cream
2 cups heavy whipping cream
2 cups half and half
1/2 cup nonfat dry milk powder
6 egg yolks
1/2 cup sugar
1/4 cup dark brown sugar
1/2 t kosher salt
7 T bourbon
1 T vanilla extract

Bring first 3 ingredients to simmer in heavy large saucepan over medium-high heat, stirring until milk powder dissolves completely. Remove from heat.

Combine egg yolks, sugar, brown sugar, and coarse salt in large bowl; whisk until thick and blended. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and the temperature registers 175°F to 178°F. Remove from heat.

Mix in bourbon and vanilla extract. Refrigerate custard uncovered until cold, stirring occasionally, at least 3 hours.  Custard can be made 1 day ahead.  Note: I didn’t have this much time to refrigerate my custard and the ice cream turned out just fine, but three hours is what the big shots like David Lebovitz recommend.

Pour the custard into your ice cream maker and churn until the consistency of thick frozen yogurt. This is when you’d want to add in your mix-ins. Continue churning until quite thick. Pour into a freezer safe container and freeze for a few more hours. Or, if you’re like me, spoon into dishes and enjoy right then.

Chocolate Coated Corn Flakes
1/2 cup corn flakes
1 cup chocolate chips
coarse salt

Cover a baking sheet with parchment paper. In a double boiler, melt the chocolate over just barely simmering water. Once the chocolate has melted, stir in the cornflakes. Coat both sides of the cornflakes and then spread them in a single layer on the baking dish. Put in the freezer to harden the chocolate. Break apart the cornflakes into small bits. These are your mix-ins. They also make a really tasty snack if you happen to make extra.

Honestly, I am obsessed with this ice cream. It was so good. I’ve been dreaming of other desserts to incorporate it into or serve it alongside. There are so many possibilities!



chocolate sandwiches

I made these chocolate sandwiches for dessert on girls’ night. They are absolutely delicious and super easy to make. Imagine a french toast-pain au chocolat hybrid. We served them with fresh strawberries because it’s spring!

Chocolate Sandwiches
1 egg
2 T milk
1/2 t vanilla
1 nice chocolate bar, broken into large pieces
2 slices challah, brioche or sandwich bread per sandwich

Whisk together the egg, milk and vanilla. Dunk the bread in the egg mixture. Make sandwiches with the bread and chocolate.  Heat a nonstick pan over medium heat. Cook the sandwiches, 5 minutes per side, until golden brown and the chocolate has melted. Serve immediately.

Like most dishes with few ingredients, the quality of the chocolate and bread really make this dessert. Use a chocolate you like to eat on its own. However, because you dunk the bread in the egg mixture, you could certainly use bread that is a few days old.